Amused by the humungous varieties of dishes..
Desperately trying to get some of them right...
Logging the propotions and steps when he is pleased....
All becoz an old saying goes 'the way to ur hubby's heart is though his stomach'.believe me it is true...

Thursday, April 19, 2007

M is for Masoor dal Kebab

Inspired by shikampur kebab i wanted to make vegetarian kebabs with dal.Chose Masoor dal for the following reasons1) Requires very less soaking time2) Gets cooked quickly3) Last but not least , the letter of this week is "M"

A short description of the dish

Masoor dal , ground to a paste , fried delicately in ghee ,

Mixed with seasoned potato to form a dough ,

shaped to kebabs with a rich stuffing of khoya, egg yolk and onions.

Deep fried , garnished with fried onions and egg white

This is my entry for "A-Z of Indian Veges Letter M" hosted by NupurThis makes 6 kebabs.

1) Soak Masoor dal in water for 2 hours.2) Grind with green chilly , salt , ginger garlic paste , ginger , red food color.You should have a smooth paste now.3) Heat ghee in a non stick pan , add the paste and fry for few seconds.Do not fry for too long , the dal should have dough consistency, if you over frythe dal will be reduced to grains .. you cannot make kebabs with it :-(.Set aside.

Peparing Potato:

Potato - 2 medium sized , boiled , peeled and mashed really really well.Do not use too much potato. The dish should have a predominant taste of dal.After you mash the potato , the quantity should be about half of the masoordal paste.

I did not have khoya , so i made some egg sauce , refrigerated it for 30 minutes.Cut it into small pieces for the filling

Make the kebab:

Oil - for deep fry

1) Take a small ball of dough , flatten it , place some filling in the center.2) Take another ball , flatten , place on the above , seal edges and shape to ovals.3) Fry the kebab one by one in the oil. The heat should be high when you drop the kebab.Once the outer crust is cooked , reduce heat to low.If the heat is low initially , the kebabs will break.